In my opinion, there is no wrong way to make guacamole: the key is to use the ripest, freshest ingredients possible. Here’s a basic easy recipe but there are dozens of ways to personalize it. For example, some people don’t use tomatoes — but I love the beautiful color they add and how the red contrasts with the purple of the onions. Some like their “guac” smashed to death while I like it with a bit more chunks and texture. And sometimes I leave out the jalapeno.
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
2 TBS fresh cilantro (more or less, depending on taste)
1 small jalapeno, seeded, minced (Be careful when handling hot peppers!! Don’t touch your eyes.)
1 TBS fresh lime juice
1/2 tsp sea salt
Dash of fresh black pepper
1/2 ripe tomato, seeded, chopped
1. Slice avocado in half, twist to separate and carefully remove seed. Scoop out avocado “meat” into a small bowl.
2. With a fork, mash the avocado. Then add the onion, cilantro, lime and seasonings; mash to combine. Add jalapeno if using.
3. Gently mix in tomatoes just before serving.